RU2658765C1 - Dairy dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for use in dairy industry in production of dairy desserts. Milk dessert includes cream with contains 33 % fat and kefir with contains 2.5 % fat, taken in ratio 1:1, fruit or berry filler, granulated sugar, pectin, crushed coffee beans and mandarin zest at ratio of 1:1 for given content of original components. As fruit filler, puree from cherry and plum fruit can be used in ratio of 1:1. As berry filler, puree from strawberries or berries of black currant and gooseberry can be used in ratio of 1:1. In this case, ground coffee beans with particle size of not more than 0.3 mm and ground mandarin zest with particle size of not more than 5 mm are used.

EFFECT: technical result of invention is increase in nutritional value and functional properties, improvement of organoleptic parameters of finished product, consisting of attractive appearance, moderately dense tender consistency, pleasant smell and sweet taste inherent in raw materials contained in ingredients.

4 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry and can be used to produce dairy desserts.

A known composition for the production of milk dessert (patent RU 2458517 from 08/20/2012), containing a milk base in the form of cream with ppm 10% normalized with whey powder of dry curd, sweetening component in the form of sorbitol-syrup, plant component in the form of berry juice, stabilizer in the form of agar, starter culture containing bifidobacteria, lactic streptococci and lactic acid bacilli, iron lactate, ascorbic acid.

The disadvantage of this composition is the low functional and organoleptic characteristics.

Famous milk dessert (patent RU 2528067 from 09/10/2014), including milk whey, granulated sugar, food flavoring additive (cocoa / coffee / chicory or fruit and berry, fruit and berry filler), whole milk powder (SCM) or powdered cheese whey, water. Jerusalem artichoke powder, oatmeal, with a ratio of Jerusalem artichoke powder from 1: 0.6 to 1: 1.25, dietary fiber “Ground” (wheat or rye), flavor flavoring, stabilizer, citric acid.

The disadvantage of this composition is also its low organoleptic characteristics.

The objective of the invention is to improve the formulation of a milk dessert, as well as expanding the range of dairy products.

The technical result of the invention is to increase nutritional value and functional properties, improve the organoleptic characteristics of the finished product.

The technical result is achieved by the fact that the milk dessert includes cream with mj 33% and kefir with ppm 2.5% with a ratio of 1: 1, fruit or berry filler, crushed coffee grains and zest of mandarin with a ratio of 1: 1, pectin, granulated sugar, with the following content of the starting components, g per 200 g:

fruit or berry filling 90 cream with mdzh 33% and kefir with ppm 2.5% at a ratio of 1: 1 60 granulated sugar 40 pectin 8 ground coffee beans and mandarin zest at a ratio of 1: 1 2

As a fruit filler, mashed cherries and plums are used in a 1: 1 ratio.

As berry filler use mashed potatoes made from strawberries or black currants and gooseberries in a ratio of 1: 1.

In this case, ground coffee beans with a particle size of not more than 0.3 mm and ground mandarin zest with a particle size of not more than 5 mm are used.

Strawberries contain a large amount of substances necessary to maintain the body's vital functions. The peculiarity of the nutritional composition of strawberries is that it does not contain fats and cholesterol, while it contains a large amount of sodium (1 mg per 100 g), also 100 g of berry contains 3 g of fiber, 7 g of mono- and disaccharides, 1 g of protein .

The energy value of strawberries is 46 kcal per 100 g of berries. In strawberries there are fruit sugars, B vitamins and vitamin C, carotene, folic acid, fiber, carotene, pectins, organic acids. As well as chemical elements: iron, iodine, potassium, phosphorus, calcium, manganese, etc.

Also, strawberries contain a large amount of antioxidants (flavonoids, vitamin C, organic acids and phenolic compounds), which are necessary to eliminate the harmful effects of free radicals. In this regard, strawberries can serve as a prophylactic against visual impairment and eye defects such as dry eyes, age-related macular degeneration, optical nerve degeneration, and susceptibility to infections. Flavonoids contained in strawberries have anti-cancer properties. Eating strawberries slows the growth of cancer cells and serves as a prevention of cancer.

In addition, strawberries are a detoxifier. It promotes the removal of harmful substances from the body and relieves the joints of salts, leading to arthritis and gout. Due to the presence of magnesium and potassium, it helps to lower blood pressure. Strawberries have a positive effect on the functioning of the nervous system.

Strawberries contain a large amount of dietary fiber, and therefore it is used to eliminate intestinal disorders, metabolic disorders, inflammatory processes and even chronic skin diseases.

Gooseberries contain sugar (up to 14%), organic acids, pectins, tannins, copper, iron, phosphorus, vitamins I, C, P, carotene.

Gooseberries are widely used in clinical nutrition for metabolic disorders. The use of gooseberries is recommended in the treatment of diseases of the gastrointestinal tract, in particular with chronic constipation and gastroenterocolitis. Gooseberries are useful for diseases of the bladder.

The use of gooseberry juice helps to remove heavy metals from the body and facilitates the condition of people exposed to radiation; It helps to remove radionuclides from the body.

Ripe berries due to the presence of serotonin have antitumor properties. They are valuable for strengthening blood vessels. Gooseberries are consumed fresh and in the form of decoctions for hypovitaminosis, deficiency of iron, phosphorus, copper in the body, metabolic disorders (for example, obesity), dropsy, and bleeding.

Blackcurrant berries contain vitamins B, P, provitamin A (carotene up to 3 mg%), sugars, pectin, phosphoric acid, essential oil, tannins, group K vitamins, carotene, it is rich in potassium salts, contains phosphorus and iron salts. Blackcurrant has the property of preventing cancer and protecting against diseases of the cardiovascular system.

Blackcurrant berries have the ability to prevent the onset of diabetes. It is with these important properties of blackcurrant that it is often added to functional nutrition products designed to strengthen and improve the body's health in a variety of diseases.

Cherry contains fructose and glucose, vitamins E, C, PP, B2, B9, carotene, folic acid, organic acids, copper, potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, pectins, zinc, manganese, fluorine.

The coloring pigment anthocyanin is characterized by good digestibility, as it is distributed throughout the pulp of the fetus. A lot of fruits of cherries and coumarin - substances that reduce blood coagulation. This feature of cherries allows you to use it to prevent a number of complications of atherosclerosis of the arteries.

Cherry contains hematopoietic trace elements: iron, copper, cobalt, which allows its use in anemia. Pectin substances promote the excretion of nitrogenous substances from the body. The pulp of cherry contains bactericidal substances.

Cherry contains ellagic acid, which prevents the development of malignant tumors, blocking the growth of cancer cells. And the presence of anthocyanidins in the berries helps to reduce uric acid in the body. In addition, regular inclusion of cherries in the diet greatly reduces the risk of gout.

Ascorbic acid in combination with P-vitamin-active tannins and cherry pigments tone, strengthen blood capillaries, reduce high blood pressure, and increase the body's resistance to adverse effects, in particular, to increased radiation background. The use of cherries reduces the frequency and reduces the power of heart attacks, helps in the prevention of certain diseases of the stomach and nervous system due to the content of biologically active glycoside - amygdalin.

Plums contain from 9% to 17% sugars (fructose, glucose and sucrose), vitamin A, B1, B2, C, P. Plums are very rich in potassium and phosphorus, they also contain calcium, magnesium, iron, in smaller quantities they contain boron, manganese, copper, zinc, nickel, chromium. Plums contain pectic, tannic, nitrous substances, organic acids: malic, citric, oxalic and traces of salicylic.

Coumarins have been found in the fruits of plums that have the ability to prevent the formation of blood clots in blood vessels, heal thromboses, and also dilate coronary vessels.

Plum fruits stimulate appetite, increase intestinal motility, have a weak laxative and diuretic effect. In addition, compotes and plum jelly are useful for atherosclerosis, kidney disease, rheumatism, and gout. They normalize the motor-secretory function of the gastrointestinal tract, reduce the absorption of cholesterol from the intestine. They recommend draining people suffering from anemia and cardiovascular diseases.

Kefir is a fermented milk drink obtained from whole or skim milk by fermented milk and alcohol fermentation using kefir “fungi” - a symbiosis of several types of microorganisms: lactic streptococci and sticks, acetic acid bacteria and yeast.

Calorie kefir with a mass fraction of fat of 2.5% - 53 kcal, fat-free - 31 kcal. The nutritional value of kefir with a mass fraction of fat of 2.5%: proteins - 2.9 g, fats - 2.5 g, carbohydrates - 4 g. The nutritional value of fat-free kefir: proteins - 3 g, fats - 0.05 g. Carbohydrates - 4 g. During the expiration date, the number of live CFU microorganisms contained (colony forming units) in 1 g of the product should be at least 107, yeast - at least 104.

Kefir has high acidity. Kefir has a beneficial effect on the nervous system, relieves excessive muscle tension, reduces irritability, improves digestion, strengthens the immune system, helps to cope with chronic gastritis against a background of low acidity, improves the absorption of iron, calcium and vitamin D. Lactic acid contained in natural kefir normalizes peristalsis intestines and is necessary for the breakdown of milk protein casein. Therefore, kefir is digested five times faster than milk. In addition, kefir prevents the development of putrefactive intestinal microflora.

Pectin is a stabilizer, a gelling agent and a thickener, a brightener, a water-retaining agent that facilitates filtration, a substance and an encapsulation agent.

Dessert is prepared as follows.

Fruits and berries are washed successively in two washing baths, then the affected and unripe fruits and stalks are removed, crushed for 3 minutes to 5 minutes until fruit or berry puree is formed.

Coffee beans are sorted, ground and dosed. Mandarin fruits are sorted and washed. Then the zest is isolated, crushed and dosed. Ground coffee beans and mandarin zest are mixed at a ratio of 1: 1.

Pectin and sugar are sieved, dosed, mixed and left to dissolve completely. The mixture is then filtered through a sieve and left to swell.

Cream is added to kefir at a ratio of 1: 1, a mixture of sugar and pectin, as well as a mixture of ground coffee beans and mandarin zest taken in a ratio of 1: 1, fruit or berry puree are mixed until the lumps are completely dissolved.

The resulting mass is poured into containers and cooled to complete gelation.

Examples of specific performance.

Example 1. Milk dessert is obtained by the method above, with the following initial ratio of components, g per 200 g:

mashed fruit or berry filling from fruits of cherry and plum at a ratio of 1: 1 90 cream with mdzh 33% and kefir with ppm 2.5% at a ratio of 1: 1 60 granulated sugar 40 pectin 8 ground coffee beans and mandarin zest at a ratio of 1: 1 2

Indicators of the nutritional value of dessert and the satisfaction of the daily human need for functional food ingredients are shown in table 1. Organoleptic indicators of desserts are presented in table 2.

Example 2. Milk dessert is obtained by the method above, with the following initial ratio of components, g per 200 g:

mashed fruit or berry filling from strawberries 90 cream with mdzh 33% and kefir with ppm 2.5% at a ratio of 1: 1 60 granulated sugar 40 pectin 8 ground coffee beans and mandarin zest at a ratio of 1: 1 2

Indicators of the nutritional value of dessert and the satisfaction of the daily human need for functional food ingredients are shown in table 1. Organoleptic indicators of desserts are presented in table 2.

Example 3. Milk dessert is obtained by the method above, with the following initial ratio of components, g per 200 g:

mashed fruit or berry filling from blackcurrant and gooseberry at a ratio of 1: 1 90 cream with mdzh 33% and kefir with ppm 2.5% at a ratio of 1: 1 60 granulated sugar 40 pectin 8 ground coffee beans and mandarin zest at a ratio of 1: 1 2

Indicators of the nutritional value of dessert and the satisfaction of the daily human need for functional food ingredients are shown in table 1. Organoleptic indicators of desserts are presented in table 2.

Claims (5)

1. Milk dessert, including cream with mdzh 33% and kefir with ppm 2.5% with a ratio of 1: 1, fruit or berry filler, crushed coffee grains and zest of mandarin with a ratio of 1: 1, pectin, granulated sugar, with the following content of the starting components, g per 200 g: fruit or berry filling 90 cream with mdzh 33% and kefir with ppm 2.5% at a ratio of 1: 1 60 granulated sugar 40 pectin 8 ground coffee beans and mandarin zest at a ratio of 1: 1 2 2. Milk dessert according to claim 1, characterized in that as fruit filler use mashed potatoes from the fruits of cherries and plums at a ratio of 1: 1. 3. Milk dessert according to claim 1, characterized in that as berry filler use mashed potatoes from berries of strawberries or black currants and gooseberries in a ratio of 1: 1. 4. Milk dessert according to claim 1, characterized in that crushed coffee beans with a particle size of not more than 0.3 mm and crushed tangerine peel with a particle size of not more than 5 mm are used.